Gambaran Penatalaksanaan Diet Hiv Aids Dan Status Gizi Pada Pasien Rawat Inap Di Rumah Sakit Umum Pusat H. Adam Malik Medan Tahun 2014
ABSTRAK
Malnutrisi merupakan resiko tertinggi penyakit HIV/AIDS. Kebutuhan gizi
setiap pasien HIV/AIDS berbeda-beda sesuai gangguan gizi dan perkembangan
penyakit. Pemberian diet yang tepat bagi pasien HIV/AIDS akan mendukung
keberhasilan perawatan dan pengobatan yang dilakukan rumah sakit. Tujuan dari
penelitian ini adalah untuk mengetahui gambaran penatalaksanaan diet dan status
gizi pasien HIV/AIDS rawat inap di RSUP H. Adam Malik Medan tahun 2014.
Penelitian ini bersifat survey deskriptif dengan makanan biasa dan makanan
lunak sebagai objek penelitian. Pengumpulan data dilakukan dengan food
weighing dan observasi karakteristik pasien dari kartu status pasien. Kandungan
zat gizi dalam diet dianalisis dengan menggunakan software nutrisurvey dan
dibandingkan dengan standar diet pasien HIV/AIDS. Pengukuran berat badan
dan tinggi badan diperoleh secara langsung dari pasien.
Hasil penelitian menunjukkan penatalaksanaan diet pasien HIV/AIDS
diberikan makanan biasa dan makanan lunak, belum diberikan diet TKTP (tinggi
kalori tinggi protein), frekuensi pemberian sebanyak 4 kali, jumlah pemberian
masih kurang yaitu kalori 84% standar makanan biasa, 67% standar diet TKTP I
dan protein 87% standar makanan biasa, 64% protein standar diet TKTP I dari
total kebutuhan gizi pasien HIV/AIDS, dan kandungan zat gizi berupa kalori,
protein, lemak, karbohidrat, vitamin A, dan vitamin C masih kurang dari standar.
Mayoritas pasien HIV/AIDS tergolong status gizi kurus tingkat berat (75%) dan
mengalami tuberkulosis paru (75%).
Disarankan kepada pihak instalasi gizi RSUP H. Adam Malik Medan untuk
melakukan pengolahan diet khusus bagi penderita HIV/AIDS sesuai gangguan
gizi yang dialami tanpa ada diskriminasi kelas, melakukan pengawas dalam
mengonsumsi makanan pasien, adanya kebijakan instalasi gizi dalam menambah
jam makan, menyajikan beragam makanan sumber zat gizi makro maupun zat
gizi mikro tinggi seperti pemberian telur dan jus buah.
Kata kunci : diet HIV/AIDS, status gizi
Universitas Sumatera Utara
Abstract
Malnutrition is the highest risk of HIV / AIDS. Nutritional needs of every
patient with HIV / AIDS is vary according to malnutrition and disease progression.
Proper diet for patients with HIV/AIDS will support the success of treatment and
curing performed by the hospital.The purpose of this research was to describe the
management of diet and nutritional status of HIV / AIDS hospitalized patients in
Adam Malik Hospital in 2014.
This is a descriptive survey with regular food and soft food as research object.
The data was collected by using the result of food weighing in the form of HIV/AIDS
diet and observation of patients characteristic from medical status. Nutrient
compositions in the diet were analyzed by using nutrisurvey software and compared
with a standard of HIV/AIDS diet. Measurement of weight and height of the body
were obtained directly from the patient.
The results showed that dietary management of patients with HIV / AIDS are
given regular meals and soft foods, has not given high calorie high protein (HCHP)
diet, the frequency of giving diet is 4 times, the amount of the provision is still less
than standart that 84% of calories regular food, 67% of diet HCHP I and 87%
protein of regular food, 64% protein of HCHP I of the total nutritional needs of
patients with HIV / AIDS, and nutrient content such as of calories, protein, fat,
carbohydrates, vitamin A, and vitamin C were less than the standard. The most of the
nutritional status of patients with HIV/AIDS are severe thin level (75%) with
pulmonary tuberculosis (75%).
It is recommended to the nutrition installation Adam Malik Hospital of Medan
doing a special diet manner according to nutritional disorders without any
discrimination class of patients with HIV/AIDS, monitoring the food consumed of
patients, the nutrition installation policy in adding hours to eat, serving a variety of
food sources of high macro-nutrients and micro-nutrients such as the provision of
egg and fruit juices.
Keywords: diet HIV / AIDS, nutritional status
Universitas Sumatera Utara
Malnutrisi merupakan resiko tertinggi penyakit HIV/AIDS. Kebutuhan gizi
setiap pasien HIV/AIDS berbeda-beda sesuai gangguan gizi dan perkembangan
penyakit. Pemberian diet yang tepat bagi pasien HIV/AIDS akan mendukung
keberhasilan perawatan dan pengobatan yang dilakukan rumah sakit. Tujuan dari
penelitian ini adalah untuk mengetahui gambaran penatalaksanaan diet dan status
gizi pasien HIV/AIDS rawat inap di RSUP H. Adam Malik Medan tahun 2014.
Penelitian ini bersifat survey deskriptif dengan makanan biasa dan makanan
lunak sebagai objek penelitian. Pengumpulan data dilakukan dengan food
weighing dan observasi karakteristik pasien dari kartu status pasien. Kandungan
zat gizi dalam diet dianalisis dengan menggunakan software nutrisurvey dan
dibandingkan dengan standar diet pasien HIV/AIDS. Pengukuran berat badan
dan tinggi badan diperoleh secara langsung dari pasien.
Hasil penelitian menunjukkan penatalaksanaan diet pasien HIV/AIDS
diberikan makanan biasa dan makanan lunak, belum diberikan diet TKTP (tinggi
kalori tinggi protein), frekuensi pemberian sebanyak 4 kali, jumlah pemberian
masih kurang yaitu kalori 84% standar makanan biasa, 67% standar diet TKTP I
dan protein 87% standar makanan biasa, 64% protein standar diet TKTP I dari
total kebutuhan gizi pasien HIV/AIDS, dan kandungan zat gizi berupa kalori,
protein, lemak, karbohidrat, vitamin A, dan vitamin C masih kurang dari standar.
Mayoritas pasien HIV/AIDS tergolong status gizi kurus tingkat berat (75%) dan
mengalami tuberkulosis paru (75%).
Disarankan kepada pihak instalasi gizi RSUP H. Adam Malik Medan untuk
melakukan pengolahan diet khusus bagi penderita HIV/AIDS sesuai gangguan
gizi yang dialami tanpa ada diskriminasi kelas, melakukan pengawas dalam
mengonsumsi makanan pasien, adanya kebijakan instalasi gizi dalam menambah
jam makan, menyajikan beragam makanan sumber zat gizi makro maupun zat
gizi mikro tinggi seperti pemberian telur dan jus buah.
Kata kunci : diet HIV/AIDS, status gizi
Universitas Sumatera Utara
Abstract
Malnutrition is the highest risk of HIV / AIDS. Nutritional needs of every
patient with HIV / AIDS is vary according to malnutrition and disease progression.
Proper diet for patients with HIV/AIDS will support the success of treatment and
curing performed by the hospital.The purpose of this research was to describe the
management of diet and nutritional status of HIV / AIDS hospitalized patients in
Adam Malik Hospital in 2014.
This is a descriptive survey with regular food and soft food as research object.
The data was collected by using the result of food weighing in the form of HIV/AIDS
diet and observation of patients characteristic from medical status. Nutrient
compositions in the diet were analyzed by using nutrisurvey software and compared
with a standard of HIV/AIDS diet. Measurement of weight and height of the body
were obtained directly from the patient.
The results showed that dietary management of patients with HIV / AIDS are
given regular meals and soft foods, has not given high calorie high protein (HCHP)
diet, the frequency of giving diet is 4 times, the amount of the provision is still less
than standart that 84% of calories regular food, 67% of diet HCHP I and 87%
protein of regular food, 64% protein of HCHP I of the total nutritional needs of
patients with HIV / AIDS, and nutrient content such as of calories, protein, fat,
carbohydrates, vitamin A, and vitamin C were less than the standard. The most of the
nutritional status of patients with HIV/AIDS are severe thin level (75%) with
pulmonary tuberculosis (75%).
It is recommended to the nutrition installation Adam Malik Hospital of Medan
doing a special diet manner according to nutritional disorders without any
discrimination class of patients with HIV/AIDS, monitoring the food consumed of
patients, the nutrition installation policy in adding hours to eat, serving a variety of
food sources of high macro-nutrients and micro-nutrients such as the provision of
egg and fruit juices.
Keywords: diet HIV / AIDS, nutritional status
Universitas Sumatera Utara